Chicken Cordon Bleu Hawaiian Style Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
• Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
• Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
• Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Steps:

• Place chicken in a greased 3-qt. slow cooker; sprinkle with garlic, salt and pepper. Top with cream cheese. Cook, covered, on low, 2-1/2-3 hours or until a thermometer inserted in chicken reads 165°. Remove chicken; shred with 2 forks. Return to slow cooker., Stir in Swiss cheese and ham. Cover and let stand 15 minutes or until cheese is melted. Stir before serving on rolls. Sprinkle with green onion.

Steps:

• Preheat oven to 450º.
• Grill or bake chicken breasts, seasoning with salt and pepper to taste. Time is approximately 20 minutes, depending on breast size.
• Allow to cool, then chop chicken in a very large dice. Set aside. (Chicken may be cooked alongside pineapple, just for longer!).
• Mix pineapple and honey; broil for 10 minutes, stirring frequently. Remove from oven; set aside.
• Drop oven temperature to 375º.
• Roll out crescent dough into rectangle; pinch seams to seal and form an edge.
• Bake crust for 6 minutes; remove.
• Remove 4 cheese wedges from foil and spread on crust, using an offset spatula.
• Top cheese-spread crust with chicken, ham and pineapple.
• Remove foil from remaining cheese wedges and crumble over other ingredients.
• Cook at 375º for 10 minutes.
• Remove from oven; slice into squares or strips.

Steps:

• 1. THE DAY BEFORE OR THE MORNING OF. IN A BOWL MIX THE FRUIT COCKTAIL, BROWN SUGAR, AND MUSTARD. POUR THE MIXTURE INTO A FREEZER BAG AND LEAVE IT IN THE FRIDGE FOR AT LEAST 4 HOURS. I DO MINE THE NIGHT BEFORE.
• 2. PREHEAT THE OVEN TO 350 DEGREES. TAKE YOUR CHICKEN BREAST AND IF THEY ARE FLAYED ALREADY POUND THEM OUT UNTIL THEY ARE 1/4 OF AN IN THICK. THAT MAKES IT EASIER TO ROLL. IF YOU HAVE THE FAT CHICKEN BREAST RUN A SHARP KNIFE STRAIGHT THROUGH SO THAT IT OPEN LIKE A BOOK. DO NOT GO ALL THE WAY THROUGH.
• 3. ONCE FLAYED OPEN ONE UP AND GIVE A BIT OF A POUNDING UNTIL THEY ARE ABOUT 1/4 OF AN INCH THIN ALL OVER. DO ALL 4 BREAST THE SAME WAY.
• 4. SPRINKLE ON THE GARLIC POWDER, ONION POWDER, SALT AND PEPPER. PLACE ONE PIECE OF SWISS CHEESE IN THE MIDDLE OF EACH BREAST. NOW REMOVE THE HAM FROM THE MARINADE AND PLACE ONE PIECE OF HAM ON TOP OF THE CHEESE. POUR A LITTLE MARINADE ON IT AND PUT A LITTLE FRUIT ON IT AS WELL. IN A GLASS BAKING DISH TAKE YOUR BUTTER AND RUB IT ALL OVER TO GREASE THE PAN. YOU CAN USE BUTTER FLAVORS SPRAY IF YOU WANT.
• 5. TAKE YOUR CHICKEN BREAST AND START TO ROLL IT OVER THE HAM, TRY AND TUCK THE SIDES IN IF YOU CAN. PUT A TOOTHPICK IN IT TO HOLD IT TOGETHER WHILE YOU WRAP IT WITH YOUR COOKING STRING. START AT ONE END AND PULL IT TIGHT, THEN WRAP IT AROUND TO THE OTHER END AND PULL IT TIGHT AGAIN AND SECURE BY JUST TUCKING THE STRING. REMOVE THE TOOTHPICKS
• 6. TAKE THE BUTTER AND MELT IT IN THE MICROWAVE OR ON THE STOVE. SET ASIDE. PLACE YOUR CHICKEN IN THE PAN AND POUR SOME OF YOUR BUTTER ON IT, FLIP IT AROUND AND POUR THE REST OF THE BUTTER OVER IT. SPRINKLE ON (LIBERALLY) THE PANKO BREAD CRUMBS. NOW FLIP IT AND DO THE SAME TO THE OTHER SIDE. PUT IN THE OVEN FOR 40-50 MINUTES. (I ALWAYS CHECK IT AT 40)
• 7. WHEN IT IS DONE, TAKE A SMALL COOKING SCISSOR AND CUT AWAY THE STRING PRIOR TO SERVING IT.

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.